My latest 2020 print feature in American Whiskey Magazine, issue 10.
This issue I cover Los Angeles a distillery and top DTLA bars, including:
Distiller Magazine: 10 of the World’s Best Bars on Pandemic Survival & Reinvention
In the Winter 2020-2021 print issue of Distiller Magazine:
My article on 10 of the world’s best bars and how they are surviving and recreating in pandemic
DISTILLER Bottle Column: February 2021
Published February 2021 at Distiller Magazine, my bottle column covers trends and reviews international spirits, with taste ratings:
March 1, 2021
This Issue:
— February’s Top 10 Bay Area Restaurants: 10 Bay Area newcomers and longtimers, from SF, Oakland, Sonoma and the Peninsula, including standouts in modern Indian, Peruvian, sushi, pizza, sandwiches, Caribbean/Trinidadian, New American, Japanese, Argentinian and butchery.
— Distiller Magazine Bottle Review Column: This month I review amaro, vermouth, cachaca, RTDs (canned cocktails), gin, rakija/fruit brandy, rum, Irish whiskey, non-alcoholic spirits, saké.
— 5 Magical Dining Options to Celebrate a Pandemic Valentine’s: Top celebratory meals anytime, whether escapes to Italy or Japan, or whimsical themed dinners.
— My Michigan interviews with Long Road Distillers in Grand Rapids & bar manager of Kiesling in Detroit.
— The Ever-Shifting Future and Flavor of Chinatown
February 2021: Top 10 Bay Area Restaurants of the Month
During the pandemic, our beloved dining and drink communities continue to struggle to survive, so my dining column includes takeout/delivery and outdoor dining standouts. This month we cover the gamut from Argentinian empanadas to Japan-worthy sushi. Read more →
Distiller Magazine: Michigan Interviews with Long Road Distillers & Bar Manager of Kiesling in Detroit
In the Winter 2020-2021 print issue of Distiller Magazine: My article on 10 of the world’s best bars and how they are surviving and recreating in pandemic here Fruit & Fire: A Napa winemaker & Kentucky distiller pioneer with smoke tainted grapes in smoked brandies here My interview with Grand Rapids’ Long Road Distillers‘ Kyle VanStrein and Jon O’Connor below and online… Read more →
5 Magical Dining Options to Celebrate a Pandemic Valentine’s
My latest article for The Bold Italic, published February 5, 2021, covers 5 of SF’s best for takeout, meal kits or outdoor dining Valentine’s (or other celebratory dinners) in pandemic: Read more →
DISTILLER Bottle Column: January 2021
Published January 2021 at Distiller Magazine, my bottle column covers trends and reviews international spirits, with taste ratings (last month’s column here):
February 1, 2021
THIS ISSUE:
—January’s Top 10 SF Restaurants For Takeout-And Maybe Dine At: As it should be (should never have left), outdoor dining is back but my 10 restaurant recommends of the month also are all available via takeout and delivery, including standouts in American Italian, modern Vietnamese, new American, sushi, seafood, Chinese and Modern Hawaiian cuisines, as well as coffee and chocolate.
— Distiller Magazine Bottle Column: This month I review mezcal, barrel aged gins, tequila, fruit cordials, American whiskey, gin, Irish whiskey, bourbon.
— Fruit & Fire, My Distiller Mag Interview: Two women, a Napa winemaker & Kentucky distiller, pioneer with smoke-tainted grapes, turning tragedy into a potentially new spirits category: smoked brandies.
January’s Top 10 SF Restaurants 2021
During pandemic, our beloved dining and drink communities continue to struggle to hang on, so my dining column includes takeout/delivery and outdoor dining standouts. Here are the best of this month (great to try anytime): Read more →